Christmas Ornament Cake Pops With Mirror Glaze Recipes

COCONUT MIRROR GLAZE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess.
• Mix the coconut milk, water, vanilla bean paste and coconut extract in a liquid measuring cup. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and 1 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the coconut milk mixture. Increase the speed to medium high; beat until smooth, 30 seconds to 1 minute.
• Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup granulated sugar until stiff glossy peaks form, 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the prepared pans and smooth the tops, then tap the pans against the counter to remove any air bubbles.
• Bake the cakes until the centers spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.
• Meanwhile, make the frosting: Beat the cream cheese, butter and salt in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Reduce the speed to low; beat in half of the confectioners' sugar until combined. Beat in the remaining confectioners' sugar and the coconut extract. Increase the speed to medium high and beat until fluffy, about 3 minutes. Remove 1 cup frosting to a separate bowl; mix in the shredded coconut.
• Put one cake on an 8-inch cardboard round. Spread the shredded coconut frosting on top, then top with the second cake. Spread a thin layer of the regular frosting over the top and sides of the cake (some crumbs are fine). Refrigerate 30 minutes, then cover with the remaining frosting, making it as smooth as possible. Refrigerate overnight or freeze for 2 hours.
• Make the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine 3/4 cup water, the granulated sugar and condensed milk in a saucepan. Bring to a simmer, stirring to dissolve. Remove from the heat, add the gelatin mixture and stir to dissolve.
• Pour the hot gelatin mixture over the white chocolate chips in a heatproof bowl; let stand 5 minutes, then whisk until melted. Strain through a fine-mesh sieve. Divide between two small bowls; tint one white and one blue. Let sit, stirring occasionally, until thickened and a thermometer registers 90˚ F.
• Pour half of the white glaze into a medium bowl, then pour one-third of the blue glaze into the center. Pour half of the remaining white glaze into the center of the blue to create a bull's-eye. Set aside the remaining glazes for touch-ups.
• Position the cake (on the cardboard) on a small upside-down bowl set on a rimmed baking sheet. Starting along the outer edge, slowly pour the glaze in circles around the cake, working your way toward the center, until the cake is covered, letting the excess drip down the sides. Touch up any bare spots with the remaining glazes; sprinkle with edible glitter. Let stand until the dripping stops, about 30 minutes. Refrigerate until set, 1 to 3 hours.

CHRISTMAS ORNAMENT CAKE POPS WITH MIRROR GLAZE

Steps:

• For the cake pops: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Meanwhile, put the white chocolate and heavy cream in a small microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and add the orange extract; stir to combine.
• When cool, crumble the cake finely into a large bowl and add the dried cranberries and orange-white chocolate ganache. Mix with a rubber spatula or your hands until the mixture is very well combined, completely moistened and holds together when pinched.
• Using a 3/4-ounce scoop, scoop rounded mounds of the mixture and shape into balls and place on a baking sheet. You should have about 36 balls. Refrigerate until firm, about 30 minutes.
• For the white chocolate shell: Put the white chocolate chips and vegetable shortening in a medium microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and stir once more to make sure no lumps remain.
• Dip the tip of a lollipop stick into the chocolate shell and stick halfway into a cake ball. Dip the entire cake ball in the chocolate shell, letting any excess drip off, then press the stick into the Styrofoam block to stand upright. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled and set, about 1 hour.
• For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the remaining 3/4 cup water in a small saucepan with the granulated sugar and sweetened condensed milk. Bring to a simmer over medium-high heat until the sugar has dissolved, about 3 minutes. Remove from the heat, then add the gelatin mixture and stir to dissolve.
• Put the white chocolate chips in a large bowl and set a fine-mesh strainer on top. Pour the gelatin mixture through the strainer to catch any small lumps; remove the strainer. Let stand 5 minutes for the chocolate to soften, then stir with a rubber spatula until smooth. Tint with food coloring (divide the glaze in half if you are using more than 1 color), then let sit, stirring occasionally, until thickened and a thermometer registers 90 degrees F. Transfer to a tall, wide glass container (such as a wide-mouth mason jar) for easy dipping.
• Working one at a time, dip the cake pops into the mirror glaze to completely coat letting any excess drip off. Return to the foam board (it may continue to drip for a minute or two). Transfer to the refrigerator to set completely, about 1 hour. (Even after setting, mirror glaze stays sticky, so make sure to space the pops apart).
• Using a small, clean art brush, dust the peanut butter cups with edible gold pearl dust, then place one on top of each cake pop "ornament" (see Cook's Note). Keep chilled until ready to serve.

HOLIDAY MIRROR GLAZE POKE CAKE

Steps:

• Prepare the cake layers in two 8-inch cake pans according to the package directions; let cool completely in the pans on a rack. Level the domed tops of the cakes with a serrated knife, then invert the cakes out of their pans. Clean and dry the cake pans; return the cooled cakes cut-side up to the pans. Poke the cakes every 1/2 inch with a chopstick.
• Stir together the lime gelatin and 1 cup boiling water in a small bowl until completely dissolved; let cool for 10 minutes. Pour over the cakes and refrigerate until the gelatin is absorbed, about 30 minutes.
• Remove the cakes from the pans (if they stick, dip the pans in hot water for 10 seconds to loosen). Place one cake on a large plate. Frost the top with 1 cup of the frosting in an even layer. Top with the second cake and frost the whole cake with the remaining frosting, making it as smooth as possible. Freeze for 1 hour.
• Meanwhile, stir together the raspberry gelatin and 1/4 cup boiling water in a small bowl until completely dissolved.
• Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and stir in the raspberry gelatin mixture and the white chocolate. Let sit until the chocolate has melted, about 2 minutes. Stir in the condensed milk and blend with an immersion blender until completely smooth. Let the mixture cool to 95 degrees F on an instant-read digital thermometer.
• Remove the cake from the freezer and place on a cooling rack set over a rimmed baking sheet. Pour about two-thirds of the raspberry-white chocolate glaze over the cake. Swirl several drops of red food coloring into the remaining glaze and then pour it over the cake (the whole cake should be covered in the glaze). Let set for 15 minutes, then transfer the cake to a serving platter and refrigerate until firm, 1 to 2 hours.

MIRROR GLAZE

Steps:

• Bloom the gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkling the gelatin evenly over top. Allow the gelatin to sit until it has absorbed the water.
• Place the white chocolate, sweetened condensed milk and white food color into a medium heat-proof bowl.
• Combine the sugar, corn syrup and 1/4 cup of water in a small saucepan. Stir gently to ensure that the sugar is moistened. Heat the mixture over high heat until boiling and allow to boil for a minute or two until the syrup is clear. Remove the pot from the heat and stir in the bloomed gelatin. Pour the syrup and gelatin mixture into the bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth.
• Use an immersion blender to emulsify the glaze, making sure that the head of the blender stays below the surface of the glaze. This will ensure your glaze doesn't become aerated. Pour the glaze through a fine sieve if there are any lumps or air bubbles.
• Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color. Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F.

MIRROR GLAZE CAKE

Steps:

• Place 3 tablespoons of water in a small bowl and whisk in the gelatin. Set aside to bloom for a few minutes.
• Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook, stirring, until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and whisk in the bloomed gelatin, whisking until dissolved. Add the white chocolate and allow to sit 1 minute to melt. Add the condensed milk and 1 teaspoon of white gel food coloring. Combine with an immersion blender until emulsified and smooth. Let cool until the mixture registers 100 degrees F on an instant-read thermometer.
• Divide the glaze evenly among 3 small bowls. Using an immersion blender, add 3 drops of fuchsia food coloring to the first bowl and combine. Add 4 drops of purple food coloring to the second bowl and combine. Add 5 drops of blue food coloring to the third bowl and combine. The temperature of the colored glazes should be 95 degrees F before pouring.
• Place your frozen frosted cake on top of an inverted cake pan resting on top of a baking sheet lined with a cooling rack. Starting at the center of the cake, pour the glazes over it, alternating to swirl the colors. Use a small offset spatula to create more swirls if desired. Dust with flakes of gold leaf. Refrigerate the cake for 1 to 2 hours before serving.